This recipe is from the blog The Moveable Feast. Vickie is a personal chef, a teacher, a spinner & knitter. I always enjoy reading her blog. She kindly agreed that I could share her Blueberry Upside Down Cake with you.
"The recipe came from one of my old faithful books Farm Journal's Country Cookbook. I have had this book for years and years. The recipes in the book are pretty simple and I do think that sometimes that less is more and simple is right. There is a reason for KISS (Keep It Simple Stupid). Cake mix makes this a quickie dessert"
-Blueberry Upside-Down Cake Serves 9
1/4 cup butter or margarine
1/2 cup sugar
2 cups fresh or frozen unsweetened blueberries, thawed
2 tsp grated lemon peel (divided in half)
1 (8 1/2 oz) pkg. yellow cake mix
1/2 cup heavy cream (whipped)
Melt butter in 8" square baking pan. Sprinkle sugar evenly over butter.
Mix blueberries and 1 tsp lemon peel; sprinkle over sugar. Prepare yellow cake mix according to package directions, stirring in 1 tsp of lemon peel at end of mixing. Spread batter over berries. Bake in moderate oven (375) for 30 minutes or until cake tests done. Let stand 10 minutes. Turn out on platter. Serve warm. Top with whipped cream at the table if you wish.
Editor's note - your standard box cake mix is anywhere from 16-18 ounces, so if you're going to use all of a "regular" cake mix, I would think that you should double your fruit, butter & sugar AND use two 8" baking pans or a standard 9x13 cake pan.